Ingredients

Directions

Using non-stick spray saute onions until translucent. Use a bit of the wine if necessary so onions don't stick.Add rest of the wine, cook down to half.Add corn starch to 1/2 cup chicken stock, and pour rest of the stock into the pan. Boil down for a few more minutes then add the corn starch mixture and stir until thickened. Add lemon juice, and dill to season.